Petit Potato And Bacon Gratin Tartlets |
|
 |
Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 6 |
|
I have put my own spin on it and called it Bacon and Potato Gratin Tartlets. Rachel used Reblochon which is a cheese that is I have never found in our supermarket. Or if they do stock it will be really expensive. Read more . I used a combination of Camembert and Creamy Blue Cheese instead. I also used a giant muffin pan and the portions come out just perfect. It may not look very presentable – but very tasty. It goes as a nice alternative to a potato bake for a braai. It’s light and not as heavy as the original. You can even serve it with a lovely green salad on the side… Ingredients:
15ml soft butter |
500g waxy potatoes sliced into matchsticks |
1 onion - diced |
1 garlic clove – crushed |
1 bay leaf |
250g smoked bacon - diced |
100ml dry white wine |
250g brie or camembert cheese - cubed |
125g creamy blue cheese - cubed |
Directions:
1. Preheat the oven to 180C and grease a six-hole muffin tin with the soft butter. I used the giant muffin pan size.
2. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand). I don’t have that feature on my mandolin – so I thinly slice my potatoes and then chop them with the knife into matchsticks.
3. Put the chopped onion, garlic, bay leaf and bacon into a large non-stick frying pan and cook until the bacon is golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remains. Remove the bay leaf.
4. Sir in the potato matchsticks and take off the heat, then stir in the cheese’.
5. Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling.
6. (Picture is taken before they were baked in the oven)
|
|